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Instant Pot Chicken and Rice | Instant Pot Chicken Rice | Pressure Cooker Chicken and Rice | Instant Pot Chicken Recipes | Chicken and rice recipe | Instant Pot Rice | Instant Pot One Pot Meals | Healthy Instant Pot Recipes #AmyJacky #InstantPot #PressureCooker #recipes #chicken

Instant Pot Chicken and Rice

Recipe developed by Amy + Jacky

Make this Easy Mama's Ultimate Comfort One Pot Meal: Instant Pot Chicken and Rice (Pressure Cooker Chicken and Rice)! Tasty weeknight comfort food your family will keep coming back for more!
Course Dinner, Lunch, Main
Cuisine American
Keyword chicken and rice recipe, chicken rice instant pot, instant pot chicken and rice, instant pot chicken recipes, instant pot chicken rice, pressure cooker chicken, pressure cooker chicken and rice
Total Time 52 minutes
Servings 4 -6
Calories 514kcal



  • 2 stalks green onion , thinly sliced


  • Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins).
    Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom).
    Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.
  • Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  • Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.
  • Season Chicken and Rice: Taste and season with more salt (for reference, we added 3 large pinches of salt).
    *Pro Tip: For this recipe, you'll want to season with more salt as the flavor boost will be quite dramatic.
    Turn off the heat, then fluff the chicken and rice before serving.
  • Serve: Garnish with thinly sliced green onions, then serve this wonderfully comforting & tasty Mama's Instant Pot Chicken Rice! Enjoy~ :)


*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! :)


Calories: 514kcal | Carbohydrates: 70g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 379mg | Potassium: 653mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5855IU | Vitamin C: 13.9mg | Calcium: 63mg | Iron: 1.9mg

For more yummy recipes, visit https://www.pressurecookrecipes.com/